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TACOCHINO, INC.

4712 N KIMBALL AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

TACOCHINO, INC. has been inspected 4 times by Chicago Department of Public Health since May 1, 2014. The most recent inspection, on March 18, 2016, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on March 11, 2016. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 11, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 11, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 11, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 3 separate inspections, most recently on March 11, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • BARE HAND CONTACT WITH READY TO EAT FOODS OBSERVED- OBSERVED FOODHANDLER TAKE TOASTED BREAD OFF THE FLATTOP AND PLACE ON THE CUTTING BOARD, THEN CONTINUE TO HAVE BARE HAND CONTACT WHILE PUTTING OTHER FOOD ITEMS ON THE BREAD. INSTRUCTED FACILITY THAT THERE IS TO BE NO BARE HAND CONTACT WITH READY TO EAT FOOD ITEMS-SAID FOOD DISCARDED. CRITICAL CITATION ISSUED 7-38-010(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 15 FRUIT FLIES IN THE MOP CLOSET IN THE REAR OF THE FACILITY. INSTRUCTED FACILITY TO REMOVE ALL PESTS AND MAINTAIN. RECOMMENDED TO CONTACT A LICENSED PEST CONTROL PROVIDER FOR SERVICE. FOUND THE REAR DOOR NOT RODENT PROOF-OBSERVED A QUARTER INCH GAP ALONG THE BOTTOM EDGE. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN TIGHT FITTING. INCOMPLETE PEST CONTROL LOG BOOK ON SITE. FOUND ONE SERVICE RECEIPT ON SITE ONLY FROM 2-17-16. MISSING A COPY OF THE IDPH LICENSE OR MUST HAVE LICENSE NUMBER PRINTED ON ALL INVOICES AND A MAP OF ALL BAITSTATIONS OR A WRITTEN LOG OF BAITSTATIONS. INSTRUCTED TO COMPLY AND MAINTAIN. SERIOUS CITATION ISSUED 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT# 1515762, DATED 1-9-15: VIOLATION 33-"INTERIOR OF ICE MACHINE NOT CLEAN, MUST DETAIL CLEAN." VIOLATION 45-"NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE." INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. SERIOUS CITATION ISSUED 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY POSTED (SERVING BEEF, CHICKEN, PORK, FISH). INSTRUCTED TO POST AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC GROCERY BAGS USED FOR FOOD STORAGE AS WELL AS CARDBOARD BOXES USED FOR FOOD STORAGE (FRIED TORTILLA CHIPS). INSTRUCTED FACILITY TO USE ONLY FOOD GRADE MATERIALS AND TO MAINTAIN. OBSERVED TIN FOIL ON SURFACES AS A LINER. INSTRUCTED FACILITY TO REMOVE AND MAINTAIN SMOOTH AND EASILY CLEANABLE. OBSERVED TORN GASKETS ON THE 2 DOOR PREP COOLER. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE AND DIRT ACCUMULATION IN THE LOWER COMPARTMENT OF THE FRYER. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON THE FLOOR IN THE MOP CLOSET AND THROUGHOUT FACILITY-UNDER, AROUND, AND BEHIND EQUIPMENT. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED MISSING THERMOMETERS IN REFRIGERATION UNITS THROUGHOUT. INSTRUCTED FACILITY TO INSTALL IN ALL REFRIGERATION UNITS AND TO MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODHANDLERS WORKING WITHOUT HAIR RESTRAINTS. INSTRUCTED FACILITY THAT ALL FOODHANDLERS MUST WEAR HAIR RESTRAINTS, COMPLY AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WASH CLOTHS STORED ON COUNTERTOPS. INSTRUCTED FACILITY TO STORE ALL WASH CLOTHS/WIPING CLOTHS IN SANITIZER SOLUTION AND TO MAINTAIN.
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE NOT CLEAN, MUST DETAIL CLEAN,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  4. License

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE, STOVE, SINKS, UTENSILS, PREP COUNTER, PREP TABLE, COOLER SHELVES AND EXHAUST HOOD FILTERS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE DAILY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.

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